Process raspberries in a food processor until smooth, about 30 seconds. Pass puree through a fine sieve into a small bowl; discard solids. Whisk in 2 tablespoons sugar, and set aside.

Put cream cheese in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until fluffy, about 3 minutes. With mixer on low speed, add remaining 1 1/2 cups sugar in a slow, steady stream. Add salt and vanilla; mix until well combined. Add eggs, one at a time, mixing each until just combined (do not overmix). Pour cream cheese filling over crust.

Drop raspberry sauce by the teaspoon on top. With a wooden skewer or toothpick, swirl sauce into filling.

Set cake pan inside a large, shallow roasting pan. Transfer to oven. Carefully ladle boiling water into roasting pan to reach halfway up sides of cake pan. Bake until cake is set but still slightly wobbly in center, 60 to 65 minutes.

Looks very nice - bookmarked for the next time I make one.... There were some comments on the other site that indicated the water bath is critical to the set, and I just wonder why? I've never used a water bath on mine, but am open to learning ! Thanks....

This recipe seem really familiar to the one on this website "Martha Stewart" people shouldn't take credit for something someone else has done. http://www.marthastewart.com/recipe/raspberry-swirl-cheesecake